Double Chocolate Chip Cookies

So, first off, I have to apologize for the lack of posts lately... We found out we are having a girl (yay!), so I've been spending a lot of time in the evenings sorting boy clothes, getting it ready to sell, and then sorting the mountain of girl clothes I've bought. Between that, and being utterly exhausted... I haven't really been doing many new recipes. New ideas and taking photos requires energy that I just don't have! :) 

I did get some baking done this weekend, though...  I made this Sunday morning, before Nate & I had a fun date! Partly to 'pay' my mom for watching the boys... partly because I wanted chocolate. ;) 

I have a lot of variations on these cookies, and while these aren't always my go-to recipe, they are always a hit!

Remember, comments are loved! What's your favorite double-chocolate recipe?

Printable Recipe

Double Chocolate Chip Cookies

Ingredients

• 1 cup cold, unsalted butter, cubed *note: these were made with Crisco, but I've made them both ways. While I am a Crisco girl generally... this time, I decided that they are better with butter.
• 1 ¼ cups sugar
• 2 large eggs
• ½ cup cocoa powder
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• 2 ½ cups semi-sweet chocolate chips *This time, I only used 1 1/2 cups chocolate chips, the other half was Andes chips! They were great!

Directions

1. Preheat the oven to 350°. Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.
2. Add the flour, salt, baking powder, and cornstarch to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula. (The dough is very thick.)
3. Roll into small balls, and place on baking sheets a few inches apart. Flatten slightly. 
4. Bake 12-16 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Yield/Time

3 ½ dozen cookies

1 hour

Nutrition Facts

153

Source (for original): Love from the Oven

Strawberry Swiss Cake Roll

Let me preface this post by saying I'm not really a fancy kinda girl. (And now I have "Fancy" by Reba going in my head!) I'm a hillbilly, and quite happy about it. Once in a while though, I have the desire to try something that's fairly fancy. 

I've never made any "roll" before. No pumpkin roll, etc. However, I got silicon mats recently (some just before Christmas, and more for Christmas) and I thought that would make it easier, so.... I jumped out of my box. 

And whoa, was it worth it. This swiss cake roll is heavenly. You can use any freeze-dried berries or fruit, so you can change the flavor as desired. (I found strawberries at Aldi's, so that's what I went with.) Personally, I think that it could use more strawberry flavor, but that's a preference thing. 

I do think the use of silicon mats made this process much easier than without. If you don't have any, sub parchment paper in the pan and a clean towel for after the cake is done. 

Comments are loved! What's your favorite "fancy" dessert?

Printable Recipe

Strawberry Swiss Cake Roll

Ingredients

For the batter:

• 4 eggs, separated
• ½ cup + ⅓ cup sugar, divided
• 1 teaspoon vanilla
• ½ cup flour
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ⅓ cup water

For the Filling:

• ½ cup freeze dried strawberries, crushed finely
• 8 ounces cream cheese, room temperature
• ½ teaspoon vanilla
• pinch of salt
• 1 cup powdered sugar, divided
• 1 cup heavy whipping cream

For the Ganache:

• 3 ounces semi-sweet chocolate chips
• 6 tablespoons heavy whipping cream

For the Topping, optional:

• Redi-whip or cool whip
• fresh strawberries, chopped

Directions

For the cake:

1. Preheat oven to 350°. Line a 10”x15” jelly roll pan with a silicon baking mat and grease heavily.
2. In a mixing bowl, beat egg whites until soft peaks form. Slowly add in ½ cup sugar and beat until stiff peaks. Beat for 3 minutes, then add remaining ⅓ cup sugar and vanilla. Beat for 2 more minutes.
3. In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to a large bowl with the egg yolks. When thoroughly mixed, fold the batter into the egg whites a little at a time.
4. Spread batter into the prepared pan and bake for 12-15 minutes until toothpick come back clean and cake springs back when lightly touched.
5. Meanwhile, coat a silicone baking mat with powdered sugar.
6. When the cake is done, immediately invert it onto the mat. Remove the first silicone mat, and then roll up the cake starting at the narrow end. Let it cool completely.

For the Filling:

1. In a large mixing bowl using a whisk, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove to a separate bowl.
2. In a large mixing bowl, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, strawberry powder, vanilla, and salt.
3. Fold in whipped cream until combined.
4. Carefully unroll the cake. Spread the filling evenly over the entire surface and then roll the cake back up.
5. Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.

For the Ganache/Finishing:

1. Heat the whipping cream in microwave for 45 seconds or until hot, then add the chocolate chips. Cover and let it sit for two minutes; stir until smooth. Let the ganache cool slightly before pouring and spreading over the cake.
2. If desired, top with more redi-whip or cool whip and strawberries.
3. Slice and serve. Store leftover cake in the fridge.

Yield/Time

12 servings

5 ½ hours (start to finish)

Nutrition Facts

324

Source (for original): Spend With Pennies

Cinnamon Swirl Quick Bread

So.... confession time. This loaf of bread did not even last one full day in my house. 

It's a quick bread, so smaller than a regular yeast bread, and that makes it okay... right? ;)

With things like this, it's hit or miss with my husband. He might love it, or he might not. He's not much of a sweet bread kinda guy. This, however, is clearly an exception. I think he and I did the most damage to it. The boys each had a few big pieces as their afternoon snack, so they definitely contributed too!

This is definitely a quick bread worth making. It was SO easy, and obviously a hit. (I had hoped to take some for a snack tomorrow to work.... that's clearly not happening.) 

I made some changes to the recipe to make it slightly healthier and more likely to be enjoyed by my family, but if you are looking to gain some pounds check out the original link at the bottom. This is not a low calorie food. ;) 

Remember, comments are loved! What's your favorite quick bread recipe?

Printable Recipe

Cinnamon Swirl Quick Bread

Ingredients

• ¼ cup applesauce
• ¼ cup softened butter
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup buttermilk
• 1 teaspoon cinnamon
• ⅓ cup cinnamon sugar mixture

Directions

1. Preheat oven to 350°. Spray a loaf pan with non-stick spray; set aside.
2. In large bowl, mix applesauce, butter, and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in flour, baking powder, salt, and buttermilk. 
3. Remove ½ cup prepared batter from bowl and place into a separate smaller bowl, then add cinnamon.
4. Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter on top of the batter, then swirl with a butter knife. Pour remaining batter on top, then remaining cinnamon batter. Swirl again with butter knife. 
5. Bake 45-50 minutes or until toothpick comes out clean.
6. Cool 10 minutes, then loosen edges and remove from pan. Carefully place on a plate or cutting board, and sprinkle all sides with cinnamon sugar mixture. (This step must be done while the bread is still warm!!)
7. Slice into pieces and serve warm.

Yield/Time

16 servings

1 ½ hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

127

Source (for original): Lauren’s Latest

Strawberry Cinnamon Muffins

I love strawberries. When strawberries are in season here in northern Michigan, we usually buy at least 2 flats... so over 20 pounds. At least. I make 3 or more batches of jam, we eat strawberries for days, and then I freeze whatever is left. Last year, Gabriel & I picked some vs doing the pre-pick, but I think this year I'll have to just buy some that are already picked. I'm due June 25th, so... picking probably isn't going to work out. I'm still hoping that making strawberry jam & freezing strawberries is going to be doable. If baby comes early, this might get interesting. ;) 

After starting to buy local, fresh strawberries a few years ago, I just can't buy them in the store anymore. They just aren't comparable! 

The best thing about getting so many and freezing them in the summer is having strawberries all winter! Then, when I stumble across a strawberry recipe... I don't have to use mediocre ones from the store. 

This recipe is fabulous! These muffins are perfectly sweet, and full of strawberries! My one complaint is that, using frozen strawberries, they seem to be a bit soggy. That didn't stop anyone else from devouring them, though! (Didn't stop me, either.) I always warn people if I'm slightly less than satisfied with the way a recipe is turning out, and everyone told me with this that they will gladly take my rejects. ;) 

If you use frozen strawberries, cut down slightly on the milk. If you use frozen sugared strawberries, the 1/4 cup sugar is not needed! (Unless you want it, in which case I won't judge.) 

Remember, comments are loved! What's your favorite summer strawberry recipe?

Printable Recipe

Strawberry Cinnamon Muffins

Ingredients

• 2 cups all purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup sugar *cut out if using sugared strawberries
• 3 tablespoons unsweetened applesauce
• 1 egg
• 1 cup milk *cut down if using frozen strawberries
• 2 cups strawberries, chopped into pieces
• Cinnamon Sugar Filling/Topping:
• 3 tablespoons melted butter
• 1 cup brown sugar
• 1 Tablespoon cinnamon

Directions

1. Preheat oven to 400°. Grease or line a 15 cup muffin tin and set aside.
2. In a large bowl mix together flour, baking powder, salt, and sugar. In another bowl, combine applesauce, egg, and milk. Add to the dry ingredients, and fold in strawberries.
3. In a small bowl, combine brown sugar, cinnamon, and melted butter. Reserve half and fold the other half into the batter. Fill each muffin cup with about ¼ cup of the batter. Top with remaining cinnamon sugar filling.
4. Bake for 12-20 minutes or until lightly brown. Remove from the oven and cool slightly.

Yield/Time

15 muffins

45 minutes

Nutrition Facts

163

Source (for original): The Recipe Critic

Banana Oatmeal Peanut Butter Chip Muffins

These are fairly similar to my other banana muffin recipes (Banana Peanut Butter Oatmeal, Healthier Banana Muffins/Bread, & Nutella Oat Banana Muffins), but with some slight variances. Honestly, I could probably cut down to just 1 or 2 banana muffin recipes... but I truly can't decide which recipe I like the most. So, I just keep them all! This recipe I like because of the chips in it.... they aren't overly sweet, but the chips add just enough!

I originally made an extra large batch of these with the plan of sending some as a snack for Gabriel's preschool... until he woke up sick. Poor baby, this is the first day of preschool he's missed, and I think he's pretty disappointed. So....since he isn't going to school, I have about 30 muffins in my house right now. Adrian ate 2 for breakfast (scratch that, while I was typing this he decided he wanted another one... in addition to the 4 smoky links he ate. Growth spurt, anyone?), which makes up for the fact that Gabriel has no appetite... but I hope my coworkers like them, I need somebody to eat more! My family cannot go through that many! (Well, Adrian might, at this rate...)

Check out the recipe, and let me know what you think!

Comments are loved--what is your favorite banana muffin/bread recipe?

Printable Recipe

Banana Oatmeal Peanut Butter Chip Muffins

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 ½ cups mashed bananas
• 2 eggs
• ⅓ cup unsweetened applesauce
• 1 teaspoon vanilla
• 1 cup peanut butter chips (or any other chips) This time I used a combination of peanut butter, mini chocolate chip, and semi-sweet, to empty some partial bags I had! They are great!

Directions

1. Preheat oven to 375°. Grease/line with paper 24 count muffin tins.
2. In large bowl, stir together the dry ingredients. In a separate bowl, combine the mashed bananas, eggs, vanilla and applesauce. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened. Carefully mix in peanut butter chips. 
3. Spoon batter into prepared tins. Bake for 12 to 18 minutes or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.

Yield/Time

22-24 muffins

30 minutes

Nutrition Facts

164 (based on 22 muffins)

Source (for original): Food

Spinach Wraps

I know, I know. You're thinking, "It's getting close to the holidays, and Serena's posting about SPINACH WRAPS? What's wrong with her?"

Well, nothing really. I was just glancing through recipes I haven't posted and stumbled across this.

I used to love getting panini's from a place on campus with spinach wraps, but I'm too cheap to buy the wraps themselves in stores. I'd change up the things I put in them, but I always got the spinach wraps. Then, when I found this recipe, I decided it was worth a shot to do it myself.

Yeah, this is easy. Really guys. This is awesome. I had never made tortillas before this, so I was a bit intimidated the first time, but it's SO easy. Fairly time-consuming, to roll out all the tortillas, but definitely doable. We could just munch on them by themselves; forget making them into panini's or anything else. They don't have a strong spinach taste, so even if you aren't a big fan of spinach, it's worth trying.

Oh, and side note? These freeze fairly well. Slightly more brittle, and I haven't tried more than short-term freezing (a few weeks), but works out great still.

Printable Recipe

Spinach Wraps

Ingredients

• 3 cups flour
• 1 ½ teaspoons baking powder
• 1 teaspoons salt
• 4 tablespoons vegetable or avocado oil
• 4 ounces spinach (approximate 4 cups)
• ¾ cups milk, warmed 

Directions

1. In a large bowl, stir together the flour, baking powder, and salt until evenly mixed. Add the oil; stir until dough is crumbly. Set aside.
2. Place the spinach and warm milk in a blender or food processor, and mix on high until smooth. Pour the spinach mixture into the flour and stir to combine. Knead the dough for about 5 minutes, until smooth. Add more flour as needed. 
3. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Lightly flour a counter and a rolling pin. Break the chilled dough into 10 - 14 medium sized balls. Roll out each ball into a very thin circle, about 8”-10” in diameter. 
5. Heat a large frying pan or griddle over medium heat. Cook the wraps one at a time for about 30 seconds -1 minute on each side or until wrap has stiffened slightly and is golden brown in spots. 
6. Let cool, then place in gallon bags and store in the fridge until ready to use. *may also freeze until needed.

Yield/Time

12 wraps

1 hour

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

148 calories per wrap (12 ct)

Source (for original): Katie at the Kitchen Door

Remember, comments are loved! What are your favorite wrap ingredients?

Sugar Cookies

I originally published this post a few years ago, but the time is ripe for a re-publication. 

Mama's recipe for sugar cookies is something that I have never, ever tweaked. I am a person who has to always play with recipes, so for me to say "this is perfect, and needs no changes" is quite something. These are on my baking list for every Christmas, and have been on the list since before I was the one doing the baking! I can't remember Mama ever getting to Christmas without making at least one batch. (And when the three of us kids were younger, I remember at least a couple years where the cookies were gone long before Christmas, and we would beg for another batch...) 

However... these aren't just a Christmas thing. The boys and I usually go over to mama's to make cookies for most of the major holidays. Halloween, Christmas, Easter, Valentine's day... if Mama & I have cookie cutters for the occasion, we probably make sugar cookies for it. ;) 

This year, we made the Halloween cookies at my house. (Gabriel directed mama on which sprinkles to use, but she actually put the sprinkles on... which was probably best, so he didn't use all the sprinkles up before we were done decorating!)

To me, these are the perfect sugar cookie. They are slightly crunchy if you don't frost them, but frosting them makes them perfectly soft! 

Printable Recipe

Sugar Cookies

Ingredients

• 1 ¼ cups butter-flavored Crisco
• 2 cups sugar
• 2 eggs
• 5 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 teaspoon nutmeg
• ½ cup milk
• 2 tubs store-bought frosting (or homemade if desired)

Directions

1. Preheat oven to 375°.
2. In a large mixing bowl, cream butter and sugar. Add eggs; beat until fluffy. 
3. Stir together dry ingredients; add alternately with milk to creamed mixture. If dough is too sticky to handle, add flour. Roll ¼” thick on well-floured surface, cut with cookie cutters. 
4. Bake on ungreased cookie sheets for 8 minutes. Cool on sheets for 2 minutes, then transfer to rack. Frost and decorate as desired. 

Yield/Time

About 75 cookies

2-3 hours (including decorating)

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

127

Source (for original): my mom

Spiced Apple Cider Donuts

I love donuts. Love, love, love donuts. (My waistline doesn't. Oh well. I only ever eat them in the fall, so that makes it ok... right?) Pumpkin donuts and these apple cider donuts are my favorites! I've been making these for a few years, and we always go through them pretty quickly. I won't tell you how quickly we went through the 5 dozen donut holes.... but it was fast enough we didn't have to worry about them going stale. ;)

This being apple season, I'm sure I'll make these a few more times! Only problem is the cost of the apple cider. WOW. I don't know about you guys, but it's crazy how expensive apple cider is. I don't buy it unless it's on sale... and even then I'm fairly cheap frugal, and don't buy it very much.

These donuts are totally worth it, and really don't call for a lot of the cider. (Oh, you may want to cut the recipe in half or so.... it does make a lot.) They are great to make as donut holes, especially for little fingers! As with the pumpkin donuts I make, the cinnamon sugar coating is optional. I usually do about 3/4 with coating, and 1/4 without coating. Either way, they get devoured!

Printable Recipe

Spiced Apple Cider Donuts

Ingredients

• 2 cups apple cider
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ½  teaspoon ground cloves
• 1 teaspoon nutmeg
• ½  teaspoon salt
• 2 large egg, room temperature
• 3 tablespoons butter, melted
• ¾ cup light brown sugar 
• ¾ cup sugar
• ¾ cup milk, room temperature
• 1 ½ teaspoons vanilla extract
• 1 cup cinnamon sugar mix

Directions

1. Simmer apple cider over medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. Simmer down to ¾ cup, then remove any cinnamon sticks/orange slices. Cool in the refrigerator (or freezer) to room temp.
2. Preheat oven to 350°. Spray a mini muffin pan/donut pan with nonstick spray. Set aside.
3. Mix together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt together in a large bowl. Set aside. In a medium bowl, whisk together eggs, melted butter, brown sugar, and sugar together until smooth. Whisk in the buttermilk, vanilla, and concentrated apple cider.
4. Make a well in the center of the dry ingredients; slowly pour in the wet ingredients. Whisk until all ingredients are just combined; some small lumps may remain. Do not overmix. 
5. Pour the batter into the mini muffin pan, filling ¾ full. If making donuts, fill donut pan ⅔ to ¾ full. Bake for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.
6. After baking, dunk the warm donuts all the way into the cinnamon sugar, mixing it around so the entire donut is coated. Repeat with all the donuts, if desired.

Yield/Time

5 dozen donut holes/28 donuts

3 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

Without sugar: Holes: 52  donuts: 77

With sugar: Holes: 64 donuts: 138

Source (for original): Sally’s Baking Addiction

Remember, comments are loved! What's your favorite homemade donut recipe!